The Best Mediterranean Potato Salad
I was excited when I harvested my potatoes early. I wanted to make potato salad with fresh herbs! My mom’s potato salad was full of fresh mint parsley, lemon, and olive oil. Her version of salad was light and refreshing.
This simple salad recipe is inspired by my mom’s potato salad. It is the perfect side dish for a family barbeque. You can keep this salad at room temperature to marinate or make the potato salad a day ahead of time and bring it to room temperature before serving.
How Long to Boil The Potato For The Potato Salad?
Potatoes should be boiled whole for about 10-15 minutes. The general rule for boiling potatoes is to make sure they are just about tender. You should be able to poke a fork through the potatoes. Do not overcook your potatoes otherwise your salad will become mushy.
Since each of the potatoes I harvested grew to different shapes and sizes, some of the potatoes I harvested were small, and others were large. Potatoes of different sizes tend to cook for varying amounts of time, so I cut the larger potatoes to be the same size as the smaller potatoes. This allowed the potatoes to all cook evenly!
What Type of Potato Should I Use?
You can use any potato for this salad. Just make sure all the potatoes are about the same size so that they cook at the same time.
Starchy potatoes such as russet potatoes and Idaho potatoes are creamy and super absorbent, making them great for soaking up all the dressing.
Waxy potatoes such as red potatoes and fingerling potatoes tend to be firmer and are a popular choice for potato salad. Waxy potatoes have less starch. They are firm once they cook.
All-purpose potatoes such as Yukon gold, all blue, or purple majesty potatoes can be used for any recipe. They have just the right amount of starch and moisture, making them adaptable for any dish.
|2 pounds small potatoes of any kind will work|
|1 lemon zest plus the juice|
|¼ cup extra virgin olive oil|
|½ cup fresh chopped Italian parsley|
|½ cup fresh chopped mint|
|1 clove minced garlic|
|2 teaspoons dry mint|
|1½ teaspoons salt|
|1 teaspoon black pepper|